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. 2015 May 15;3(6):527–538. doi: 10.1002/fsn3.244

Table 3.

Viscosity (cP) and torque (%) of 10% flour rate of the bean‐based composite porridge at 55°C using spindle size 63

RPM Mean viscosity Mean percentage torque
0.3 4222.5 ± 96.0 41.9 ± 0.6
0.6 2228 ± 31.2 55.48 ± 0.6
1.5 1437.5 ± 10.8 80.9 ± 2.6
3 EEEE EEEE

The bean‐based composite flour attained this viscosity at 15%, millet flour at 8% while maize flour at 7% flour (w/v). ± their standard deviation, EEE‐error.